Grilled Chicken Thighs with Sweet Chili Glaze

Glzed grilled chicken thighs and parsley on parchment paper.

5 from 1 vote

Grilled Chicken Thighs with Sweet Chili Glaze

Grilled chicken thighs have never tasted so good! These ones are marinated, grilled with the perfect amount of char and finished with a sweet chili glaze.

Prep Time10

Cook Time10

Marinating Time1

Total Time1 20

Course: Entrees

Cuisine: Thai

Keyword: Chicken Thighs, Grilled Chicken

Servings: Servings

Calories: 392kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 ¼ pounds boneless, skinless chicken thighs trimmed
¼ cup avocado oil or canola oil
¼ cup soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons sweet chili sauce (sometimes labeled as Thai sweet chili sauce)
½ teaspoon kosher salt
2 garlic cloves smashed and papery skin removed
1 (1-inch) piece ginger peeled and sliced

The glaze

3 tablespoons sweet chili sauce
2 tablespoons rice vinegar

Instructions

Place the trimmed chicken in a large ziplock bag or a non-metal dish.
In a bowl, whisk together the oil, soy sauce, rice vinegar, sweet chili sauce and salt. Stir in the garlic and ginger. Pour the marinade over the chicken and toss to coat. If the chicken is in a ziplock bag, seal the bag and "massage" the chicken to coat it thoroughly. Marinate for at least 1 hour and up to 8 hours.
Preheat the grill to medium-high heat (about 400 degrees F), then generously oil the grill.
Place the chicken on the grill, topside down, and close the lid. Cook the chicken for 5 minutes, then flip it. Cook until the internal temperature reaches 165 degrees F, about 4 more minutes.
Brush the top of the chicken with most of the glaze. Cook for 1 minute. Remove the chicken from the grill and brush with any remaining glaze.

The glaze

In a small bowl, stir together sweet chili sauce and rice vinegar. Set aside.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

More on nutritional calculation: I calculated the numbers using one-third of the marinade ingredients, estimating the amount of marinade that would absorb into or stick to the chicken.

To bake the chicken:

Preheat the broiler in your oven. If your oven has two broiler settings, choose HIGH. Set the rack about 5 inches from the element.
Line a baking sheet with foil. If you have an oven-proof rack, I recommend placing it over the foil (coat it with cooking spray). Otherwise, cook the chicken directly on the foil.
Cook for 4 minutes, flip the chicken, then cook for another 4 minutes or cook through. Once the temperature reaches 165 degrees F, brush the chicken with the glaze and cook for 1 minute. Watch closely so the chicken doesn't burn!

Nutrition